Lindahl, Gunilla
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 degrees C, 5 min), raw meat pH(24) (low, normal, high), salt content (15,30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-030%). Raw hams were selected by pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice (R) (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N-2, 20% CO2, and residual O-2 in one of three intervals: <0.1%, 0.1%4.2%, or 02%-03%, and retail storage conditions: chill storage, 12 h light, 12 h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH(24), salt content, and residual oxygen level had varying effects on the stability of the red color. (C) 2013 Elsevier Ltd. All rights reserved.
Keywords
High pressure; Color stability; Residual oxygen; Myoglobin; Quick-Dry-Slice; Minced cured restructured ham
Published in
Meat Science
2013, volume: 95, number: 2, pages: 433-443
Publisher: ELSEVIER SCI LTD
SLU Authors
Karlsson, Anders
- University of Copenhagen
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.meatsci.2013.05.004
Permanent link to this page (URI)
https://res.slu.se/id/publ/44475